Ravioli (Italian — Ravioli) is traditional Italian specialty. In the Russian cuisine just like ravioli, and pellmeni are preparing in same way, but unlike them, ravioli can be served as a dessert.
When it comes to ravioli, history shows that in Europe were accepted from China before the 8th century by the great traveler Marco Polo.
- 5 Tomatoes
- 1 clove of Onion
- 3 cloves of Garlic
- little Thyme
- 2 tablespoons Olive Oil
- 200 grams/0.4 lb Mozzarella
- 150 grams/0.3 lb Parmesan
- 1000 grams/2.2 lb ravioli
- pinch of salt
Preparation time: 10 min.
Cooking time: 40 min.
Preheat the oven to 220 degrees Celsius.
Meanwhile in a large frying pan heat the oil on medium fire. Add onions and garlic, add a little salt and pepper and mix occasionally until the ingredients become soft, for about 5 minutes.
Add tomatoes and thyme and wait to boil. When all that get boiled lower the temperature of the hot plate and then smash the Tomatoes with a spoon and leave the sauce to thicken, or to cook for about 20 minutes. Occasionally mix.
While the sauce is cooking, boil the ravioli in a big pot with boiled Water and a little salt. Boil until ravioli not begin to swim to the surface. Drain the ravioli and return to pot.
Add the sauce in the pot with the boiled ravioli, mix it well and that mixture place it in a suitable roasting pan, and sprinkle with mozzarella and parmesan.
Bake until the cheese become “gold”, about 20 to 25 minutes.
Cold it slightly before serving. Enjoy!